Apple Chutney

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Apple Chutney
Serves 8
One of Chef Pete's favorite winter time recipes, this Apple Chutney is a wonderful accompaniment with Roast Pork and Chicken. You can also successfully substitute pears for apples and add any number of sun-dried fruits or different nuts to the recipe if you prefer.
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  1. 4 cups Granny Smith Apples, peeled, cored and diced 1/2", about 4 apples
  2. 2 TBSP Butter, salted
  3. 1 cup Mixed Dry Fruits (Apricot, Pear, Peach, Mango, Pineapple, Raisin, Cherries)
  4. 3 each Garlic Cloves, chopped
  5. 1 tsp. Ginger, Fresh, grated
  6. 1⁄4 cup Red Onion, cut 1/2"
  7. 1⁄4 tsp. Green Onion, cut in 1/4" bias cuts
  8. 1 tsp. Salt, Kosher
  9. 1⁄8 tsp. Cayenne Pepper
  10. 1 cup Cider Vinegar
  11. 1 cup Sugar, Granulated
  12. 1⁄2 cup Brown Sugar
  1. In a heavy saucepan, saute apples in butter until lightly browned.
  2. Add all remaining ingredients and bring to a simmer.
  3. Simmer on medium heat until mixture thickens. Remove sauce pan from heat and allow chutney to cool to room temperature. Serve or refrigerate.
Nino Salvaggio